Ah Meatless Mondays.
The intent is always so lovely, isn’t it? I know eating meat every night is not great for a variety of reasons so there are many recipes I really do try and skip the meat.
Like this Spring Orzo Pasta with peas.
It is completely delicious on it’s own and is the perfect solution for Meatless Monday. And yet, you know what I thought would just go oh so perfectly with it?
Some chicken sausages.
I know, I KNOW! I fail at Meatless Monday.
But you don’t have to. You can be better in life than me. You can make this beautiful recipe all on it’s own and have yourself a lovely meatless meal. Because that is exactly what this is. Bright spring flavors of lemon, thyme, and peas. Not to mention freshly grated parmesan and cracked black pepper. This has a lot of things going for it.
With or without the meat.
SPRING ORZO PASTA
Recipe adapted from Oh Sweet Basil
1 1/2 Cups Dry Orzo Pasta (I used a mix of whole wheat and non whole wheat)
1 Tablespoon Olive oil
2 Cloves Garlic, minced
3 1/2 Cups Chicken stock
1 Teaspoon Fresh Thyme Leaves, minced
1 Lemon, zested
Juice of Half a lemon
1 1/2 Cups Peas, fresh or frozen
1/3 Cup Grated Parmesan cheese, plus more for garnish
Fresh Cracked Pepper
Salt and pepper to taste
In a skillet over medium heat, add the olive oil and pasta. Cook, stirring occasionally until toasted, about 30-60 seconds. Add garlic and stir it in followed by broth and thyme.
Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed almost all the stock and is tender.
Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked. Add the cheese and salt and pepper to taste and serve warm.